Chinese Pork and Cabbage Dumplings by Chef Sam Wu

Share

Chinese dumplings or jiaozi have a history of more than 1800 years (!!!) and have become a cultural heritage of China. These pork & cabbage dumplings recipe comes from Chef Sam Wu of Australia’s New Shanghai restaurants.

Fillings:

• Combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and Chinese cabbage . Stir until well mixed.

Dumpling Skin:

• In a large mixing bowl, pour in water. Add sugar, salt and oil. Sift in flour. You can also do it directly on a flat floured surface. Add water to the flour gradually. Gently mix with a pair of chopsticks / spatular until no more loose flour can be seen. Then combine and knead with your hand. 
• Combine all the ingredients well. Knead into a smooth dough and the surface is not sticky. At this stage, the dough ball should be medium firm and have a rough appearance.
• Transfer into a greased bowl, covered. Rest for 10 minutes then knead it into a smooth ball. Cover and rest the dough a second time for at least 30 minutes. The resting process will help to soften the dough. The longer it rests, the softer it becomes. If you use flour high in gluten, it’s better to rest it a little longer.
• Transfer the dough onto a clean surface. Roll it into a long tube. Cut into 8 to 10 equal portions.
• Roll each portion into a ball shape. Flatten with your palm and roll each into a disc with a rolling pin. Wrap a spoonful filling inside, pinch the seam. Repeat this step to finish all the remaining dough disc
• Cover and rest at room temperature for 10 minutes.

Dumpling Making:

• Place 1 heaping teaspoon of pork filling onto each wonton skin.
• Moisten edges with water and fold edges over to form a triangle shape.
• Roll edges slightly to seal in filling.
• Set dumplings aside on a lightly floured surface until ready to cook.

To Cook:

• Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve
  immediately.